THE TEA-GROWING REGION OF CHIRAN

The Nuruki family's tea farm is located in Chiran, a region in the south-west of Kagoshima Prefecture. Situated at the southern end of Japan's island of Kyushu, Kagoshima is characterised by a warm, humid subtropical climate. At higher elevations, these conditions are particularly favourable for cultivating tea varieties with distinctive flavour profiles. Pronounced differences between day and night temperatures create a stimulating mountain climate, while the high humidity gives rise to frequent mist. Chiran (知覧) is regarded as one of Kagoshima's most prized tea-growing regions, largely thanks to its exceptionally fertile, mineral-rich soils. These are further enriched by volcanic ash from the nearby active Sakurajima volcano. Ashfall can be so intense that the freshly harvested tea leaves must be thoroughly washed before they can undergo further processing.

FLAVOURSOME, CATECHIN-RICH SENCHA

The region's intense sunlight also encourages the formation of valuable catechins in the tea plants, contributing to the teas' particularly stimulating and invigorating character. Average temperatures in Chiran are around 2°C lower than in the rest of Kagoshima, allowing the tea plants to grow more slowly and delaying the harvest slightly. This gives the leaves additional time to develop important plant compounds and aromatic substances. Together with the sea breezes from the nearby South China Sea, these conditions give Chiran teas their characteristic rich, aromatic flavour, marked by a gentle astringency and remarkable intensity. Chiran is particularly renowned for its Sencha, especially deeply steamed Fukamushi Sencha, whose full-bodied character is beautifully enhanced by the region's favourable growing and production conditions.

THE PIONEERS OF ORGANIC TEA CULTIVATION IN CHIRAN

Yuichiro Nuruki now runs the family farm in its third generation, continuing a commitment to organic cultivation that was far from easy to establish. In the late 1990s, conventional farming methods still dominated tea production in Chiran. With no local experience of organic cultivation to draw upon, the family's decision to abandon pesticides entirely was initially met with scepticism and even ridicule. Yet Mr Nuruki's father remained undeterred. His determination laid the foundation for the Nuruki Tea Factory's success, and today the family takes great pride in producing exceptional organic teas renowned for their bold, aromatic character and rich nutritional composition.

HOMEMADE BOKASHI FERTILISER

For dedicated organic farmers like Mr Nuruki, healthy, nutrient-rich soil is the foundation of strong and healthy tea plants. Not only does it encourage the development of particularly aromatic teas, but it also strengthens the plants' natural resistance to diseases and pests. To make the most of Chiran's fertile soils, the Nuruki Tea Factory produces its own fermented organic fertiliser, known as Bokashi. Particular attention is given to maintaining a loose, well-aerated soil structure rich in beneficial microorganisms and oxygen. The principles behind this approach were developed in Korea during the 1920s and form an important part of Korean Natural Farming (KNF), a holistic agricultural philosophy now practised in many parts of the world, with methods adapted to local conditions. To protect the tea fields from chemical fertilisers and pesticides drifting in from neighbouring farmland, the family has also planted protective hedgerows. These natural barriers help shield the plantations from windborne contamination, further safeguarding the integrity of their organic cultivation methods.

ENTIRELY NATURAL PEST CONTROL

Despite the remarkable strength and resilience of the tea plants, insect infestations remain one of the greatest challenges for any organic farmer. In fact, the nutrient-rich plants are particularly attractive to pests. Especially in the early years, cultivation was marked by numerous setbacks, including the complete loss of several harvests. Yet every setback also brought valuable experience and a deeper understanding of the plants. After years of consistently avoiding pesticides, a balanced ecosystem has gradually developed within the tea fields. Natural predators of harmful insects have established themselves among the tea plants, providing a living defence against pests in keeping with the principles of holistic farming. Nevertheless, organic cultivation remains exceptionally labour-intensive, particularly during the summer months, when each individual plant requires careful attention. Weeds must be removed by hand, while insects and other pests are dislodged from the tea plants using special nozzles that rely solely on water and air pressure, without the need for chemical pesticides.

ROBUST YABUKITA AND FINE SOUTHERN JAPANESE CULTIVARS

Alongside rare southern Japanese cultivars such as Yutakamidori, Asatsuyu, Saemidori and Asanoka, Yabukita holds a particularly special place at Nuruki Seicha, where it develops a remarkably bold, rich and aromatic character. As by far the most widely cultivated tea variety in Japan, Yabukita is familiar to virtually every Japanese tea enthusiast. For Mr Nuruki, this made it all the more appealing as a means of demonstrating the distinctive cultivation and production methods that Nuruki Seicha has refined over decades of experience. Today, he takes particular pride in how fully the farm's characteristic flavour profile is expressed in its Yabukita teas. To balance Chiran's intense sunlight, the Sencha teas are shaded for five to seven days before harvesting using the Jikagise method. This allows the pronounced catechin character to be harmoniously balanced by a rich, sweet umami flavour, while giving the tea infusion its deep green colour.

MASTER OF "TSUYOMUSHI" STEAMING

Mr Nuruki's expertise also extends to the processing of his teas. He is regarded as a specialist in Tsuyomushi, a distinctive variation of the deep-steaming Fukamushi method popular in Chiran, which combines slightly higher temperatures with a somewhat shorter steaming time. The result is a flavour profile that lies between Chuumushi (regular steaming) and Fukamushi, bringing out the elegant, refined bitterness of these sun-grown teas while integrating it harmoniously into their overall character. For Mr Nuruki and his team, this clean, bold and full-bodied flavour represents the very essence of tea enjoyment. Achieving this balance requires considerable experience, as each cultivar and even each individual harvest responds differently to the steaming process. Mr Nuruki remains closely involved before and throughout production, continuously inspecting and adjusting the process to determine the optimal parameters for every batch. He also takes particular pride in the farm's exceptionally well-maintained machinery, much of which has been used by the family for decades. Natural materials such as bamboo were used in the construction of these machines instead of plastic, ensuring that the tea comes into contact only with natural materials during the delicate steaming and rolling processes.

EXCEPTIONAL ORGANIC QUALITY AT AN ACCESSIBLE PRICE

The Nuruki family's pride in their work and their ambition to produce some of Japan's most aromatic teas are evident in every aspect of their cultivation and production methods. Decades of experience, combined with an unwavering commitment to producing exceptionally pure organic teas without compromising on flavour, have resulted in outstanding teas that offer remarkable quality at an accessible price.

NURUKI TEAS

SENCHA